2 c. sifted flour
3 egg yolks
3/4 tsp. salt
7 tbsp. lukewarm water
1 egg, slightly beaten
Boiling water (salted)

SPINACH FILLING:

1/2 lb. ground beef
1/4 c. well drained chopped cook spinach
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped parsley
1/3 c. fine dry bread crumbs
1/3 c. finely chopped salami
2 slightly beaten eggs
1/4 tsp. salt
Few grains of pepper

Prepare filling first. Brown ground beef drain grease. Mix in remaining ingredients. Cook mixture a little and let cool. Next prepare dough. Sift flour into a bowl. Make a well into center of flour.

Add egg yolks, salt and 3 tablespoons water. Mix to form a smooth ball. Add more water if necessary. Turn dough onto well floured board. Knead 10 minutes until smooth and elastic. Brush with oil and let stand 10 minutes. Roll out paper thin. Cut into 2 inch strips.

Place 1 teaspoon of filling along strip at 2 inch intervals. Brush dough around filling with beaten egg. Lay second strip of dough over filling. Press with fingers around each mound. Cut between mounds. Cook a few at a time in boiling water for 15 minutes.

Remove with slotted spoon and drain. Heat spaghetti sauce. Add ravioli and serve.